Mexican Chicken Empanadas
Prep:  15 minutes
Cook:  40 minutes
Makes:  30 empanadas
Serves:  12
Average: 4.6 (76 votes)
Difficulty:
Cuisine:
Saved:
Mexican
364
Recipe by: Perfect Italiano
These crispy baked Mexican Chicken Empanadas are fantastic served with the smoky tomato and chilli relish, or you can use store-bought chipotle mayo or chutney.
Credit: Whisk Media Group
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Play Video: Mexican Chicken Empanadas
Mexican Chicken Empanadas
Ingredients:
Smoky tomato chilli relish
Empanadas
Chicken and Rice Enchiladas
Chicken and Rice Enchiladas
Roll up Mexican-spiced mince, beans and Perfect Italiano Mexican Style cheese in these family friendly enchiladas.

Click here to get the recipe
Method:
Smoky tomato chilli relish
  1. To make the tomato chilli relish, heat oil in a small saucepan over medium heat. Add onion, garlic and chilli and cook 2-3 minutes. Add smoked paprika and cayenne pepper and stir for 30 seconds
  2. Add remaining ingredients and reduce heat to low; simmer for 10 minutes or until relish is thick and jammy. Cool completely and serve with empanadas
Empanadas
  1. Meanwhile, to make the empanada filling, heat oil in a large, non-stick frying pan over a medium heat. Add onion and capsicum. Cook, stirring occasionally, until soft. Add mince and cook, stirring to break up lumps for about 3 minutes, or until changed in colour. Add taco seasoning and cook for 30 seconds, or until fragrant
  2. Add sauce and corn. Cook, stirring for 1 to 2 minutes, or until combined and heated through. Season with salt and pepper. Transfer to a bowl. Cool and then refrigerate, covered, until cold. Stir in Mexican Cheese
  3. Preheat oven to 220°C / 200°C fan-forced. Grease and line three oven trays with baking paper
  4. Place one pastry sheet on a clean bench. Using a 10cm round cutter, cut out 5 rounds. Discard scraps. Spoon heaped tablespoons of filling into the centre of each pastry round
  5. Brush edges with a little water. Fold to enclose filling and secure edges together by pressing edges together with a fork to seal. Repeat with remaining pastry and filling
  6. Place empanadas onto prepared trays. Brush tops with egg. Bake two trays for 25 - 30 minutes, or until golden brown and pastry is crisp. Remove. Repeat with remaining tray
  7. Serve warm or cold with smoky chilli chutney
Tips & Hints:
  • Cooked empanadas will keep for up to three days, stored in an airtight container in the fridge, or frozen for up to two months
  • Store relish in a sealed container and refrigerate for up to one week
  • If not making the relish, you can serve with chipotle mayonnaise or your favourite store-bought chutney
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